If you’re looking for a unique fall cupcake recipe, these Brown Butter Sage & Cardamom Cupcakes are the perfect way to switch things up! Made with rich, nutty browned butter, earthy sage, warm cardamom, and a hint of nutmeg, these cupcakes bring together sweet and savory flavors in the most delicious way. Each cupcake is soft, moist, and topped with a creamy vanilla bean cream cheese frosting and a generous drizzle of salted caramel. They’re a cozy, unexpected twist on traditional holiday desserts and a delicious addition to your Thanksgiving or Friendsgiving dessert table.
Brown Butter Sage Cupcakes
Soft, moist cupcakes made with rich, nutty browned butter, earthy sage, warm cardamom, and a hint of nutmeg. Topped with creamy vanilla bean cream cheese frosting and a salted caramel drizzle for the perfect cozy fall treat.
Equipment
- Cupcake liners
- Cupcake pan
- Small saucepan
- Hand or stand mixer
- Piping Bag
- Flower/star piping tip
Ingredients
Brown Butter Sage & Cardamom Cupcakes
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ¼ teaspoon ground sage
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup unsalted butter
- ¼ cup vegetable oil
- ½ cup buttermilk
- ¼ cup whole milk
- 2 teaspoons vanilla extract
Vanilla Bean Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
Topping
- Salted caramel sauce see linked recipe
Instructions
Brown Butter Sage & Cardamom Cupcakes
- Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners. Set aside.
- In a saucepan over medium heat, melt the ½ cup unsalted butter. Continue cooking, stirring frequently, until the butter begins to foam and develops golden brown specks at the bottom of the pan. Once the butter turns amber and develops a nutty aroma, remove it from the heat.
- Transfer the browned butter to a heat-safe mixing bowl, including the browned bits at the bottom of the saucepan. While the butter is still warm, add the brown sugar and granulated sugar. Whisk together until combined and the sugars begin to soften into the butter. Allow the mixture to cool until lukewarm.
- In a separate mixing bowl, add the flour, baking powder, baking soda, cardamom, sage, nutmeg, and salt. Whisk together until all the dry ingredients are combined.
- Add the vegetable oil, buttermilk, whole milk, and vanilla extract to the browned butter and sugar mixture. Whisk until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Be careful not to overmix.
- Use a 2-inch scoop or ¼-cup measuring cup to transfer the batter into the prepared cupcake liners. Fill each liner approximately ⅔ full.
- Bake in the oven for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack. Let them cool completely before frosting.
Vanilla Bean Cream Cheese Frosting
- In a mixing bowl, add the softened unsalted butter. Beat with a hand or stand mixer until light and creamy, approximately 2 minutes.
- Add the softened cream cheese and mix until smooth and fully combined.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the vanilla bean paste and salt. Mix until the frosting becomes smooth and creamy. Avoid overmixing.
- Transfer the frosting into a piping bag fitted with a star or flower piping tip. Refrigerate briefly if needed until ready to decorate.
Decorating the Cupcakes
- Once the cupcakes have completely cooled, pipe a generous swirl of vanilla bean cream cheese frosting onto each cupcake, beginning from the outside and working inward.
- Transfer the cooled salted caramel sauce into a piping bag and snip a small hole at the end.
- Drizzle the salted caramel over each cupcake.
- For an optional finishing touch, lightly dust with ground cardamom.
- Enjoy!
Tried this recipe?Let us know how it was!
Brown Butter Sage Cupcakes
Soft, moist cupcakes made with rich, nutty browned butter, earthy sage, warm cardamom, and a hint of nutmeg. Topped with creamy vanilla bean cream cheese frosting and a salted caramel drizzle for the perfect cozy fall treat.
Equipment
- Cupcake liners
- Cupcake pan
- Small saucepan
- Hand or stand mixer
- Piping Bag
- Flower/star piping tip
Ingredients
Brown Butter Sage & Cardamom Cupcakes
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ¼ teaspoon ground sage
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup unsalted butter
- ¼ cup vegetable oil
- ½ cup buttermilk
- ¼ cup whole milk
- 2 teaspoons vanilla extract
Vanilla Bean Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
Topping
- Salted caramel sauce see linked recipe
Instructions
Brown Butter Sage & Cardamom Cupcakes
- Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners. Set aside.
- In a saucepan over medium heat, melt the ½ cup unsalted butter. Continue cooking, stirring frequently, until the butter begins to foam and develops golden brown specks at the bottom of the pan. Once the butter turns amber and develops a nutty aroma, remove it from the heat.
- Transfer the browned butter to a heat-safe mixing bowl, including the browned bits at the bottom of the saucepan. While the butter is still warm, add the brown sugar and granulated sugar. Whisk together until combined and the sugars begin to soften into the butter. Allow the mixture to cool until lukewarm.
- In a separate mixing bowl, add the flour, baking powder, baking soda, cardamom, sage, nutmeg, and salt. Whisk together until all the dry ingredients are combined.
- Add the vegetable oil, buttermilk, whole milk, and vanilla extract to the browned butter and sugar mixture. Whisk until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Be careful not to overmix.
- Use a 2-inch scoop or ¼-cup measuring cup to transfer the batter into the prepared cupcake liners. Fill each liner approximately ⅔ full.
- Bake in the oven for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack. Let them cool completely before frosting.
Vanilla Bean Cream Cheese Frosting
- In a mixing bowl, add the softened unsalted butter. Beat with a hand or stand mixer until light and creamy, approximately 2 minutes.
- Add the softened cream cheese and mix until smooth and fully combined.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the vanilla bean paste and salt. Mix until the frosting becomes smooth and creamy. Avoid overmixing.
- Transfer the frosting into a piping bag fitted with a star or flower piping tip. Refrigerate briefly if needed until ready to decorate.
Decorating the Cupcakes
- Once the cupcakes have completely cooled, pipe a generous swirl of vanilla bean cream cheese frosting onto each cupcake, beginning from the outside and working inward.
- Transfer the cooled salted caramel sauce into a piping bag and snip a small hole at the end.
- Drizzle the salted caramel over each cupcake.
- For an optional finishing touch, lightly dust with ground cardamom.
- Enjoy!
Tried this recipe?Let us know how it was!
